This WFPB Nendra Pazha Puli Pachadi preserves the sweet–tangy harmony of the Kerala classic while remaining completely oil-free and dairy-free. Ripe nendran bananas are gently simmered until soft and naturally caramelised, allowing their deep sweetness to shine without refined sugar, though a little date paste may be added if needed. The characteristic puli comes from diluted tamarind extract and a spoonful of unsweetened plant-based curd such as peanut or cashew yogurt, which lends gentle creaminess and mild sourness. Fresh coconut ground with green chillies and cumin forms a thick, fibre-rich base, and the traditional tempering of mustard seeds, dried red chillies, and curry leaves is dry-roasted or sautéed in water instead of oil to retain authentic flavour. The result is luscious, lightly spiced, softly sweet, and delicately tangy, making it a nourishing, potassium-rich accompaniment to steamed red rice in a wholesome WFPB sadya.

Ingredients
2 ripe plaintains
3 tbsp date paste (adjust according to taste)
2 tbsp thick tamarind juice
Unrefined salt to taste
1/2 tsp mustard seeds (sarson, kadugu)
1 green chilli (chopped)
1 red chilli (broken)
Method
Wash, peel and chop the plantain
Heat a pan and add plantain, red and green chilli
Saute on medium flame for 2 minutes
Pour 2 cups of water and add salt
Boil for 5 minutes
Add date paste and mix well
Wait till the date paste becomes glossy
This will take 5-7 minutes
Pour in the tamarind juice and mix well
Switch off flame after 3 minutes
Serve hot with Indian breads or mulakootal
Enjoy!